10 minute recipe! Once you taste this fresh and flavorful Black Bean and Corn Salad, you’ll want to serve it at every summertime barbecue and take it to every potluck and picnic. 129 calories and 2 Weight Watchers Freestyle SP
When you need a summertime potluck recipe, this black bean and corn salad will do the trick every single time. The ingredients list is short, the flavors are fresh and delicious and you only need about 10 minutes to put it together. All of that adds up to a side dish that is bound to become a favorite in no time! And even better, it can also be served as a salsa with homemade baked tortilla chips or scooped into shrimp or steak tacos.
The first time I made this recipe, I divided it into large canning jars and squirreled it away in the fridge. A few hours later, my younger son arrived home from school, found one of the jars in about 10 seconds flat and plowed through about half of the jar, scooping up the salad (or salsa!) with his favorite black bean chips. Clearly I got something right with this recipe!
How to serve this corn and bean salad:
- The obvious way to serve this is straight-up as a salad. During the summertime, it’s fantastic alongside grilled chicken, shrimp skewers or grilled salmon.
- Follow my son’s lead and pull out your favorite store-bought tortilla chips or make a batch or your own. Change the name from “salad” to “salsa” and use the chips to scoop it up.
- Grill and slice some chicken breasts, or cook some chicken in a pressure cooker or slow cooker, then shred it. Serve the chicken and the black bean salad together in corn tortillas and top with queso fresco.
Tips for making this black bean and corn salad:
- For salads that include avocado, I typically add the avocado right before serving to stop it from turning brown. However, thanks to the lime juice in the dressing and some well-sealed jars, the avocado looked fresh even 24 hours later. That being said, if I was serving this to guests, I would be inclined to add the avocado no more than a couple of hours in advance to make sure the texture was ideal.
- If using fresh corn, either boiling or grilling the corn will work. Once the corn is cool enough to handle, cut off the kernels using a sharp knife.
- While using fresh corn is ideal, good-quality frozen corn works very well in this recipe. Defrost the kernels at room temperature or in the microwave before adding them to the salad.
- This salad can be made ahead of time, as long as it’s covered well and refrigerated. See the note above regarding the avocado.
Other potluck salad recipes:
The Ultimate Summer Salad Recipe with Dill Buttermilk Dressing {Cookin’ Canuck}
Primavera Pasta Salad with Shrimp {Cookin’ Canuck}
Chopped Asian Salad {A Dash of Sanity}
Grilled Vegetable Potluck Salad with Creamy Avocado Ranch {Perry’s Plate}
Black Bean and Corn Salad Recipe
Ingredients
- 1 can (14 oz.) black beans drained and rinsed
- 1 1/2 Cup corn kernels fresh or frozen (defrosted)
- 1 red bell pepper diced
- 1/2 avocado chopped
- 1 green onion thinly sliced
- 2 tablespoons minced cilantro
The dressing:
- 2 tablespoons extra virgin olive oil
- Juice of 1/2 lime
- 1 teaspoon agave nectar
- 3/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
Instructions
- In a medium-sized bowl, stir together the black beans, corn, red bell pepper, avocado, green onion and cilantro.
- Pour over the dressing and toss gently to combine. Serve.
The dressing:
- In a small bowl, whisk together the olive oil, lime juice, agave nectar, cumin and salt.
Notes
Nutrition
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Rocky Mountain Woman says
Jun 14, 2019 at 2:35 pmI’m going to make a batch of this to take to work for lunch next week!